Ideally you want to make Pad Thai plate-by-plate. Actually, every stir-fry dish is better do it this way because if the ingredients can't get access to enough heat, they will either become uncooked or cook for too long.
Start with putting a wok over medium heat. Add 1 tbsp of oil. When the oil is hot, add the prawn and a few drops of fish sauce, stir-fry until the prawn is cooked. Add about 1 Tbsp of Pad Thai sauce. Turn off the heat and put the prawn on a plate, set a side for now.
Put the rest of the oil into the wok and set over high heat. When the oil is hot, add shallots, sweet radish, dried shrimp. Stir until fragrance. Push the ingredients on one side of the wok then add tofu. Try not to move them too much or they will break apart. When the tofu turns to golden colour, push it aside with the rest of their friends.
Add noodles in the middle of the wok and add Pad Thai sauce over the noddles. Add some water if your noodle is still hard. Let it sit there until the noodle is soften. Use spatular to move the noodles so they will cook evenly. Do chop the noodles with the spatular. You will break them.
When the noodle is cooked. Push them to the side and add egg in the middle of the pad. Use the spatular to swirl the egg and break the yoke lightly. Cook the egg to 70% done.
Stir-fry all of the ingredients in the wok together until well combined. Add bean sprout, Chinese chives and the cooked prawn. Turn off the heat and fold through. the vegetable should be just cooked. Still nice and crunchy.
Served on a plate with condiments.